Recipes for the Web

Barrington Software Incorporated

WILD MUSHROOM CROSTINI

Serves 15

White button mushrooms can be substituted for the wild mushrooms.

1 ounce dried porcini mushrooms

3 cloves garlic, peeled

1/2 cup flat-leaf parsley, chopped

1/2 teaspoon salt, plus more to taste

1 long Italian or French bread, sliced 1/4 inch thick on the diagonal

Extra-virgin olive oil, for bread

1/2 tablespoon fresh thyme leaves, (about 5 sprigs)

3 tablespoons unsalted butter, or as needed

3 tablespoons olive oil, or as needed

2 shallots, peeled and finely chopped

Freshly ground black pepper

1/2 cup dry white wine

2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into

3/8-inch slices

1. In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes.

Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid.

Coarsely chop porcini.

2. Chop together garlic, parsley, and salt.

3. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil.

Season with salt and pepper.

4. In a large sauté pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add

porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season

well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost

completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely

reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.

5. Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in

two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper,

and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10

minutes. Keep in a large bowl while second batch cooks.

6. Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over

medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove

pan from heat.

7. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture

on each slice of crostini and arrange on a plate.